Chickpeas are everywhere! We love them stewed, added to soups and casseroles, curried, turned into hummus, tossed in a salad, and toasted for a crispy snack. But the flour also makes a delicious and economical wrap!
These delicious wraps use chickpea (also garbanzo bean, basin, gram) flour and little else, a thinned out version of socca, a baked or fried pancake using the same chickpea flour. The flour is made simply, dried chickpeas that are ground into a flour. Sometimes they are roasted, other times just dried.
Swap out whatever herb you like, or leave the herbs out. I used chives because the first sprouts were poking up their little heads in my garden.
Whatever you call them
We all love wraps, pancakes, crêpes, or tortillas, whatever you want to call them. They are often the containment for lunch or a snack, the base for family-favorite tacos, quesadillas, or enchiladas, and any number of other quick meals meals and snacks.
Often I’ve tucked chickpeas in some form in a wrap, but making the wrap out of the chickpeas? Even better. And you can still stuff them with hummus and toasted chickpeas.
These are easy to make, delicious, and full of nutrition! Also, naturally gluten-free and vegan.
Chickpea Flour and Chive Wraps
Makes 8 to 10 wraps, or so
- 4 oz. chickpea flour (a little more than a cup)
- 2 tbsp. ground flax seed meal
- 1 tbsp. fresh snipped chives
- 1/4 tsp. salt
- 1/4 freshly ground black pepper
- 10 ounces water, about
- Oil for frying
Mix together flour, flax, chives, salt, and pepper in a small bowl, then add the water and whisk until blended. Set aside for a half hour. You want the batter to be like crêpes, so if it thickens too much during the rest, thin it down with more water.
Heat a cast-iron or non-stick pan over medium high and brush with a tablespoon or so of olive or canola oil.
Ladle the batter into the pan, twirling it like you were making a crêpe in order to have an even thickness. The batter should be thin, like crêpe batter easy to swirl in the pan. The amount of batter you ladle in depends on the size of the pan and how big you want the wraps to be.
Cook for about a minute, or until nicely set and just starting brown on the edges. Then turn and cook for 30 seconds more. Let cool on a wire rack. Like pancakes and crêpes, the first one is often a test as it might stick or get too brown or fall apart because it is not cooked enough. If that happens, simply adjust the heat or batter texture!
Continue making the wraps, adding more oil to the pan as needed.
What to stuff them with?
How about more chickpeas in the form of homemade hummus and roasted chickpeas? See recipes here.
Or, perhaps leftover just about anything, like ratatouille!
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This is going on the list for the weekend! Thanks for sharing.
Great! I’m sure you will enjoy both the flavor and process. They are fun to make!
I like chickpeas. They were called garbanzo beans in my household growing up. Mom used them to replace half the beef when she made vegetable beef soup. Not your type of food, I realize, but that was my first introduction to them.
What a great idea on your mom’s part. Lots of ways to stretch a little protein!
These look great. I’ve had soccer in Nice and must give this a try.
Please do! The chick pe flavor is one of my favorites.
You are perfectly right…chickpeas are everywhere and I love it 😋
This humble bean is having its day!
Gluten-free goodness! Ordering chickpea flour! Yum!
I made socca with basil and garlic last night along with a “cream of leftovers soup.” Not a crumb left!
Wow, these chickpea wraps are amazing!
So versatile, and inexpensive! Plus, everyone in my family can eat them.
I like the look of this. I must admit that I’ve never made my own flatbreads (or any bread for that matter) but being stuck indoors with this damned virus panic I am bored out of my head so I might give it a try.
I hear you! Now is a perfect time to experiment , and breads are such wonderful comfort food. Nothing makes the house smell better than yeast bread baking (that is, if you can find the yeast!).
One of my favourites I love chickpeas and don’t waste the juice..called aquafaba its a lovely substitute for eggs… Stay safe and well.. 🙏
It’s a great egg substitute! Thanks for stopping by!
I had a breadmaker once which is a cheat certainly but it did smell divine.
I have no idea about yeast as I haven’t looked for it but there seems to be precious little of anything in my local supermarket, it really is crazy here. Something else to try when I am released from “house arrest”.
That’s what it feels like some days for sure. I am trying to go with the flow as much as possible and catch up on some long-neglected projects.
What else can you do? It is a totally unprecedented situation.
I think that that we as a species are pretty resilient. We’ll get through this.
You are so right! I have seen so many people step up in this emergency—teachers creating virtual classrooms overnight, bus drivers delivering school lunches, the blink of an eye and we’re holding business meetings and church services on-line, and tens of thousands of people are making masks to supplement the shortages. We are truly resilient, and we’ll get through this wiser.
We’ve been through worse. Don’t forget that in 1918 / 1919 which was in the lifetime of all my grandparents that we had a “normal” ‘flu epidemic that killed more people than in the War. Remember the panic there was about sine ‘flu and bird ‘flu. We are still here.
A bit ago you shared that you made this again with basil and garlic! Wondered if you could share the measurements of both and did you use them in dried/powdered form or fresh?
Thank You! ~ Dona
Of course! I used fresh, but at this moment in time, you can use what you have on hand! You can find the whole recipe on my site here: https://vintagekitchen.org/?s=socca Enjoy!!!
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